Cassava doughsoft, shapeable and gluten-free
Cook cassava until fully tender, remove the woody core and press while hot; add starch only to adjust moisture.
Directions
- 01
Organize the ingredients
Weigh every ingredient before starting and set out the required tools. Respect the temperatures stated in the ingredient list because they control hydration, elasticity, and fat incorporation.
Texture cue: ingredients weighed, tools ready, and temperatures checked - 02
Cook
Boil cassava until split at the ends and completely tender. Complete the process at the stated time and temperature while checking color, firmness, and internal moisture. Let it cool or stabilize as directed before cutting, filling, or storing.
Texture cue: evenly cooked with no raw center, excess moisture, or free fat - 03
Press
Drain well, remove central fibers and press while hot. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 04
Dry and adjust
Cook the mash briefly with fat and salt; cool and add only enough starch to shape. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 05
Shape
With oiled hands enclose cold filling without air pockets, then bake or fry. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique
The exact point
Cold dough takes an indentation and seals without cracking. Too much starch makes it rubbery; correctly balanced dough remains soft after cooking.
Important information
Cassava
Discard roots with unusual spots, smell or persistent hardness.
Moisture
Good draining reduces added starch.
Frying
Chill and seal pieces completely.
Technical references
Sources consulted for the technical and safety principles in this guide.